Creatively and Frugally Gluten Free

We’ve all been hit hard with the economy the way that it is and if you are like myself, you’ve been hit a bit harder because I am still out of work. I wasn’t laid off or anything, I willing left my job and life in California to move back East to be with Bryan. I don’t regret my decision by any means – I think it was one of the best decisions I have ever made. If I didn’t move in the summer who knows if or when it would have happened. There were other factors (like our families) into moving when I did but he was the main reason. Seeing as I left my job, I do not collect unemployment and have no income or health insurance. I spend my days searching and applying for jobs – which is usually about 20 jobs! I’m not being picky and only applying for certain jobs, I am applying to anything and everything that I remotely qualify, however the call backs are scarce. sparse. Honestly as depressing and defeating as it is, I keep doing it every day. I know something will come along, I just hope it happens soon. It is funny because the few responses I have received back say I am over qualified and that is one thing I have never been told in my life, usually it is the opposite because even though I have about 10 years of administrative work under my belt (mostly in Higher Education admissions) I am under qualified because I don’t have a Bachelor’s degree (actually any degree for that matter).

I would love to someday have the ability to donate my time with an organization or be a part time food blogger and work part-time, but right now we need me to be working. I enjoy working (and earning a pay check) actually I miss working. People keep telling me that once I get a job I’ll be wishing for this time again, and I’m sure I will at some point but I think it might take a while for me to feel that way.

So with being out of work for a total of four months we have learned to not only live the gluten-free life creatively but also frugally! I am a coupon clipper and at first Bryan would make fun of me for it but I think now he is pretty thankful for my OCD with coupons. Each week when we get the grocery ads I scour them looking for the good sales. We normally don’t buy anything that isn’t on sale. I’m a big fan of the buy one get one items. We buy more fresh items vs. processed items.

I also try to make as many gluten-free things that I possibly can instead of buying them at the stores such as granola, bread, salad dressings, cookies, ice tea, mochas, cakes and pies. Sadly however, I am running low on all of my gluten-free flours and my xanthan gum! So I have to be careful until I can afford to order some new ones. Today I was trying to think of other things I can make at home with the ingredients I have on hand instead of buying. One thing that came to mind is taco seasoning. We eat tacos fairly often because it is a quick and easy meal that we both enjoy. So I did some searching around online to find out what people really put in taco seasoning because the packages are a bit vague listing “spices” – well that is obvious but which ones? Here is what I came up with, and should probably note we really enjoy spicy foods in our house so you might want to adjust this recipe to your level of spice preference. We tried this tonight and it was really good, if I do say so myself!

1/2 Teaspoon Cayenne Pepper (You might want to use only 1/4 teaspoon if you don’t like much spice)

1/2 Teaspoon Chipolte Pepper (You can omit this or use 1/4 teaspoon)

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Sugar

Add all of the ingredients to a bowl or plastic bag, mix well. Store in an airtight container.

Tacos:

1lb – 1 1/2lb ground beef or turkey

Taco Seasoning (see above)

2/3 Cup water

Corn tortilla shells -hard or soft

Shredded lettuce (optional)

Shredded cheese (optional)

Sour cream (optional)

Avocado (optional)

In a large skillet on medium heat, brown beef and drain off any fat, about 8-10 minutes. Add taco seasoning stir until well combined then add water. Simmer over medium heat until sauce has thickened, about 3-4 minutes. Serve in taco shells with your favorite toppings. You can even make nachos with this instead!

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3 thoughts on “Creatively and Frugally Gluten Free”

Hi Jenny, I’m sending your taco seasoning mix to a friend/support group member right now. She’s newly gf and frugal and I didn’t want to give her my basic recipe from Betty Crocker because I wasn’t sure her kids would like it. Thanks!

Remember to do crustless and flourless as much as possible. It’s easy and saves money on flours. If you use white rice flour at all, consider Asian markets. Theirs is finely ground and inexpensive and I’ve never had an issue with it, although I can’t say the same about some major US gf flour and flour mix manufacturers.

I’ll keep sending good thoughts your way for the job for sure. But my unsolicited advice is to network, network, network. That’s what is getting most people jobs these days. Whoever you meet basically, tell them you are looking for a job and what your skills are. (Just saying you’ll take anything makes it too hard for them to visualize you in a role, even though I understand you are being open.) You never know when a spot might open up and telling everyone ensures you know about it. Don’t be shy at all.

Thanks for the encouragement. I knew that he and us were worth the huge leap of faith. I’ve been applying left and right, re-working the resume, cover letters, doing call backs, you name it, I’m doing it. I’m even looking for part time work in hopes that I can go back to school and earn a degree in culinary arts and culinary nutrition!

Now off to try a GF chocolate chip cookie recipe I found at http://www.bobsredmill.com but using M&M’s instead for Bryan when he comes home from class and to be able to take on the plane tomorrow.